What is Sous Vide?
Sous vide is the process of vacuum-sealing food then cooking it to a very precise temperature in a water bath; in French, sous vide means “under vacuum.” The beauty of sous vide is that it allows you to precisely cook food to your preferred level of doneness every time.
Is It Safe?
Yes, the sous vide items are safe to be cooked inside vacuum sealed bags. This includes both proteins and sauces. The vegetables and starches are not cooked inside any packaging.
Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. If you're pregnant, elderly or sick you should use extra caution. Even though the temperatures are lower than the FDA recommended temperatures, sous vide is a widely accepted cooking method because the cooking times are generally long enough for "pasteurization" to make your food safe. Please use caution when cooking below the FDA recommended temperatures, you can always adjust your protein temperatures to what the the FDA recommends.